Lemon Risotto with Asparagus

I love risotto, and this recipe was no exception. I was a bit unsure about how the lemon, asparagus and Parmesan cheese would taste mixed in with the risotto, but I should have known better. It was delicious! The asparagus was tender, but not over-cooked and the creamy risotto had a nice zing from the lemon. I will be making this again very soon!

Lemon Risotto with Asparagus

• 3  (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 1  tablespoon  olive oil
• 1/2  cup  finely chopped onion
• 1 1/2  cups  uncooked Arborio rice
• 2  teaspoons  grated lemon rind
• 1/2  cup  dry white wine
• 3  cups  (1-inch) diagonally cut asparagus (about 1 pound)
• 1/2  cup  (2 ounces) grated Parmigiano-Reggiano cheese
• 2  tablespoons  fresh lemon juice
• 2  teaspoons  fresh thyme leaves

Bring broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.

Heat oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add rice and rind; cook 2 minutes, stirring constantly. Stir in wine, and cook 3 minutes or until the liquid is nearly absorbed, stirring constantly.

Add 3 1/2 cups broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in asparagus. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 10 minutes). Remove from heat; stir in cheese and juice. Sprinkle with thyme.

Source: Cooking Light, as seen on Lauren’s Kitchen.

You may also like:

• Beer and Cheddar Risotto (my favorite risotto recipe!)
• Chive Risotto Cakes
• Butternut Squash Risotto

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Tagged as: asparagus, lemon, risotto